Lengua a la Vinagreta (Argentine Beef Tongue in Vinaigrette)

🧂 Ingredients

• 1 large (approx. 1.5 - 2 kg / 3-4 lbs) Beef tongue
• 2-3 Bay leaves
• 1 teaspoon Peppercorns (black)
• 1 tablespoon (for boiling water) Salt
• 1 large Red bell pepper
• 1 large Green bell pepper
• 2 medium Yellow or white onion
• 1 large bunch Fresh parsley
• 1/2 cup (120 ml) Extra virgin olive oil
• 1/4 cup (60 ml) Red wine vinegar or white wine vinegar
• 1 tablespoon (optional, for emulsification) Dijon mustard
• to taste Salt and freshly ground black pepper

👨‍🍳 Instructions

1. 1

   Prepare the tongue: Place the rinsed beef tongue in a large pot. Cover with cold water by at least 2 inches. Add 1 tablespoon of salt, bay leaves, and peppercorns. Bring to a rolling boil over high heat.

   ⏱️ 10 minutes
2. 2

   Simmer until tender: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for approximately 3 hours, or until the tongue is very tender when pierced with a fork. The thickest part should yield easily. Skim off any foam or impurities that rise to the surface during the first hour of cooking.

   ⏱️ 3 hours
3. 3

   Cool and peel the tongue: Carefully remove the cooked tongue from the pot and let it cool slightly until it's comfortable to handle. The tough outer skin should now peel off easily. If it's difficult to peel, return the tongue to the hot water for a few more minutes. Discard the skin.

   ⏱️ 15 minutes
4. 4

   Slice the tongue: Once peeled, slice the tongue thinly against the grain into bite-sized pieces. Aim for slices about 1/8 inch (3mm) thick. Place the sliced tongue in a non-reactive bowl (glass or ceramic).

   ⏱️ 15 minutes
5. 5

   Prepare the vinaigrette and vegetables: In a separate bowl, combine the finely diced red and green bell peppers, onions, and chopped parsley. In a small bowl or jar, whisk together the olive oil, vinegar, and optional Dijon mustard. Season generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed; the vinaigrette should be zesty.

   ⏱️ 10 minutes
6. 6

   Combine and marinate: Pour the vinaigrette over the sliced tongue and vegetables. Gently toss to ensure everything is evenly coated. Cover the bowl tightly with plastic wrap or a lid.

   ⏱️ 5 minutes
7. 7

   Chill to meld flavors: Refrigerate the Lengua a la Vinagreta for at least 4 hours, but preferably overnight. This allows the flavors to meld and the tongue to chill thoroughly.

   ⏱️ Minimum 4 hours, preferably overnight
8. 8

   Serve: Before serving, give the mixture a final stir. Taste and adjust seasoning one last time if necessary. Serve cold as an appetizer or a side dish.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For best results, prepare this dish a day in advance to allow the flavors to fully develop.
• ✓Serve chilled as a refreshing appetizer or a flavorful side to grilled meats (asado).
• ✓Ensure the tongue is completely tender before peeling; this makes the process much easier.
• ✓Adjust the amount of vinegar and oil in the vinaigrette to your preference for tanginess.

🔄 Variations

• Add sliced hard-boiled eggs to the mix for extra richness.
• Incorporate other finely diced vegetables like celery or carrots for added texture and flavor.
• For a spicier kick, add a pinch of red pepper flakes to the vinaigrette.

🥗 Nutrition

Per serving